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Lobster Processing By-Products As Valuable Bioresource of Marine Functional Ingredients, Nutraceuticals, and Pharmaceuticals

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Lobster Processing By-Products As Valuable Bioresource of Marine Functional Ingredients, Nutraceuticals, and Pharmaceuticals Nguyen et al. Bioresour. Bioprocess. (2017) 4:27 DOI 10.1186/s40643-017-0157-5 REVIEW Open Access Lobster processing by‑products as valuable bioresource of marine functional ingredients, nutraceuticals, and pharmaceuticals Trung T. Nguyen1,2,3*, Andrew R. Barber1,2, Kendall Corbin1,2,4 and Wei Zhang1,2 Abstract The worldwide annual production of lobster was 165,367 tons valued over $3.32 billion in 2004, but this fgure rose up to 304,000 tons in 2012. Over half the volume of the worldwide lobster production has been processed to meet the rising global demand in diversifed lobster products. Lobster processing generates a large amount of by-products (heads, shells, livers, and eggs) which account for 50–70% of the starting material. Continued production of these lobster processing by-products (LPBs) without corresponding process development for efcient utilization has led to disposal issues associated with costs and pollutions. This review presents the promising opportunities to maximize the utilization of LPBs by economic recovery of their valuable components to produce high value-added products. More than 50,000 tons of LPBs are globally generated, which costs lobster processing companies upward of about $7.5 million/year for disposal. This not only presents fnancial and environmental burdens to the lobster processors but also wastes a valuable bioresource. LPBs are rich in a range of high-value compounds such as proteins, chitin, lipids, minerals, and pigments. Extracts recovered from LPBs have been demonstrated to possess several functionali- ties and bioactivities, which are useful for numerous applications in water treatment, agriculture, food, nutraceutical, pharmaceutical products, and biomedicine. Although LPBs have been studied for recovery of valuable components, utilization of these materials for the large-scale production is still very limited. Extraction of lobster components using microwave, ultrasonic, and supercritical fuid extraction were found to be promising techniques that could be used for large-scale production. LPBs are rich in high-value compounds that are currently being underutilized. These compounds can be extracted for being used as functional ingredients, nutraceuticals, and pharmaceuticals in a wide range of commercial applications. The efcient utilization of LPBs would not only generate signifcant economic ben- efts but also reduce the problems of waste management associated with the lobster industry. This comprehensive review highlights the availability of the global LPBs, the key components in LPBs and their current applications, the limitations to the extraction techniques used, and the suggested emerging techniques which may be promising on an industrial scale for the maximized utilization of LPBs. Keywords: Lobster processing by-products, Marine functional ingredients and nutraceuticals, Chitin and chitosan, Astaxanthin, Lobster favors, Lobster lipids, Lobster protein Global lobster processing industry generates a estimated value of $3.32 billion. Over the last decade, large amount of by‑products these fgures have been rising to reach 304,000 tons In 2004, the global production of lobster yielded (captures and aquaculture) in 2012 (Sabatini 2015). Lob- 165,367 tons (Holmyard and Franz 2006) which had an ster production can be found across the world; however, the majority of production is concentrated in only three countries: Canada (34%), America (29%), and Australia *Correspondence: [email protected] (11%) (Fig. 1) (Annie and McCarron 2006). Te four main 1 Centre for Marine Bioproducts Development, Flinders University, Adelaide, Australia commercial lobster species produced are the American Full list of author information is available at the end of the article lobster (Homarus americanus), Tropical or Spiny lobster © The Author(s) 2017. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. Nguyen et al. Bioresour. Bioprocess. (2017) 4:27 Page 2 of 19 Fig. 1 Major lobster-producing countries in the world with their contribution to the global production (Panulirus sp), Rock lobster (Jasus sp), and European lob- and eastern rock lobster (2%) with the total yield about ster (Homarus gammarus). 9650 tons annually (Gary 2012). Te term ‘Rock lobster’ Te most abundant species produced in the world is has been used to describe lobster species such as Jasus the American lobster which is mainly harvested in Can- and Panulirus which are caught by Australian lobster ada and America (Fig. 2) (Annie and McCarron 2006). In fshery (Holmyard and Franz 2006). 2012, both Canada and America produced 140,000 tons As lobster are consumed globally but are predomi- of lobsters (Tériault et al. 2013) with the majority nantly produced in a few countries, there is a rapidly (74,790 tons, valued at $662.8 million) originating from growing export market of lobsters. Although live lobsters Canada (Ilangumaran 2014). Te second-most readily are preferred by consumers around the world, the export available commercial species is Spiny lobster accounting of live lobsters is limited due to its high cost, complexity, for 38% of the global production, while the contribution and high rates of mortality and loss during shipment. In of the Rock lobster is 6%. Tis latter species is predomi- contrast, processed lobsters has several advantages such nantly harvested from Australia, which includes four as ease of handling in transport and storage, extended main commercial species: Western rock lobster (60%), shelf life, availability of the products, convenience in Southern rock lobster (30%), Tropical rock lobster (8%), food preparation, and higher potential to adding value to raw products. Tis ease in handling and increase in profts have resulted in over half of the landed lobster in the major lobster-producing countries being processed 2% (Barker and Rossbach 2013; Denise and Jason 2012; Ilangumaran 2014). Lobsters are commercially processed into various 6% products such as fresh lobster meat, picked lobster meat, canned lobster, lobster medallion, whole cooked lobsters, American lobster and frozen lobsters (Holmyard and Franz 2006). Dur- Spiny lobster ing processing, the inedible parts are removed including 38% 54% heads, shells, roe, and livers (Fig. 3), and are traditionally Rock lobster discarded. Te types and proportion of lobster process- European lobster ing by-products (LPBs) generated vary depending on the processing process but on average accounts for around 75% (w/w) of the starting material (Table 1). As a result of this, the annual estimate of LPBs produced from the major lobster processing countries (Canada, America, Fig. 2 The four main commercial lobster species in the world and Australia) is about 50,000 tons. Nguyen et al. Bioresour. Bioprocess. (2017) 4:27 Page 3 of 19 Fig. 3 Diferent by-products (heads, livers, shells, and eggs) generated from the commercial lobster processing industry Table 1 The amount of by‑products generated from the diferent lobster processing industries Lobster processing industries Types of by-products Percentage of by-products based References on starting material (%) Canning of Canadian lobsters Lobster body 45 Ross (1927) Canadian lobster meat Lobster head, hard carapace, viscera, >75 Tu (1991) mandibles, and gills Brazilian lobster tails Lobster head (cephalothorax) 75 Vieira et al. (1995) Fresh meat picked from Australian rock Lobster head, shell, and viscera 60 Lien (2004) lobster High hydrostatic pressure production of Lobster shells, viscera, residual meat 75–80 Denise and Jason (2012) American lobster meat To maximize the production yield and proft, lobster in excess of $150 per ton (Knuckey 2004; Yan and Chen processors have begun to utilize some LPBs to produce 2015). In addition, not only is the disposal of lobster by- several products such as lobster tomalley, lobster roe, products and waste management a fnancial burden for lobster concentrate, and lobster meat paste (Holmyard lobster processing companies globally costing an esti- and Franz 2006). However, the amount of LPBs being mated $7.5 million per year, but is also considered to be utilized compared to the tons generated is still very lim- environmentally unfriendly due to dumping in the land- ited. Te slow uptake and growth of industries using this fll or the sea (Chen et al. 2016; Yan and Chen 2015). Tis waste material may be attributed to the current lack of could create disposal problems and environmental pol- efcient and standardized techniques to transform these lutions (Hamed et al. 2016; Sayari et al. 2016). Moreo- materials into a marketable form. Tus, the vast majority ver, this underutilizes a marine bioresource that could of LPBs is discarded at a cost incurred by lobster proces- be mined to produce several valuable ingredients for a sors. In some countries such as Australia, this fee can be wide range of commercial industries. Shell waste, for Nguyen et al. Bioresour. Bioprocess. (2017) 4:27 Page 4 of 19 instance, has been considered as a source of useful chem- from lobster head meats has been shown to have excel- icals for many commercial applications (Chen et al. 2016; lent wettability, high solubility, and emulsifcation (Vieira Yan and Chen 2015). Crude crustacean
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